Grain Free Asparagus & Goat Cheese Quiche

Whenever spring hits I always crave a good quiche. I don’t know what it is, but it reminds me of weekend brunches and outdoor daytime gatherings. Quiche me.

This quiche screams spring. It has a delightfully nutty crust that tastes super buttery from the cashews. Then you have the creamy goat cheese and the springy asparagus. I love how once you have a good quiche recipe, you can really customize the ingredients you put in it. 

Leave out the goat cheese if you want to make this paleo. And, if you want some more quiche inspo, check out this indulgent caramelized onion bacon gruyere one that has been one of my all time faves! Or, try this southwestern egg bake if you want a crustless, no fuss recipe loaded with flavor!

So, let’s dive into the recipe and make this Grain Free Asparagus & Goat Cheese Quiche!

To make the crust, in a food processor, combine the cashews, coconut flour, egg whites, ghee and 1 teaspoon of the salt. Process until the cashews break down and the mixture forms into a ball.

Remove the crust and press it evenly into the bottom of a 9-inch tart pan and press the dough up the sides of the pan. Set aside while you make the filling.

Whisk together the eggs, almond milk, pepper and the remaining salt. Crumble the goat cheese.

Once well whisked, stir in 3 oz of the crumbled goat cheese (about 3/4 of the cheese) and the asparagus.

Pour the filling into the tart pan and bake in the preheated oven for 30-35 minutes, or until the middle is set. Sprinkle the remaining goat cheese on top of the quiche and serve.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Grain Free Asparagus & Goat Cheese Quiche

This Grain Free Asparagus & Goat Cheese Quiche has such a buttery and delicious gluten free crust and is loaded with perfect spring veggies!

Recipe by:Lindsay Grimes

★★★★★ 4.5 from 2 reviews

Prep: 15 minCook: 30 minTotal: 45 min

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Servings: 6 - 8 1x

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Ingredients

• 1 + 1/2 cups whole cashews
• 1/4 cup coconut flour
• 2 egg whites
• 1/4 cup melted ghee (or grass-fed butter)
• 1 and 1/2 tsp. salt, divided
• 6 eggs, beaten
• 1 Tbsp. almond milk
• 1/4 tsp. pepper
• 4 oz. goat cheese, divided
• 3/4 cup chopped asparagus (about 1/2 of a bunch)

Instructions

1. Preheat the oven to 350F.
2. To make the crust, in a food processor, combine the cashews, coconut flour, egg whites, ghee and 1 teaspoon of the salt. Process until the cashews break down and the mixture forms into a ball.
3. Remove the crust and press it evenly into the bottom of a 9-inch tart pan and press the dough up the sides of the pan. Set aside while you make the filling.
4. Whisk together the eggs, almond milk, pepper and the remaining salt. Crumble the goat cheese.
5. Once well whisked, stir in 3 oz of the crumbled goat cheese (about 3/4 of the cheese) and the asparagus.
6. Pour the filling into the tart pan and bake in the preheated oven for 30-35 minutes, or until the middle is set.
7. Sprinkle the remaining goat cheese on top of the quiche and serve.

© The Toasted Pine Nut

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!